In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into and 8 x 4 inch loaf pan coated with cooking spray.

For topping, combine flour, sugar and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

The recipe says you can substitute 1 cup finely chopped peeled peaches for the blueberries. That might be my next one.